Crab And Ginger Soup – a delicious recipe with carrot, leek, bay leaf, fish stock, crabs, fresh gingerroot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring the mixture in the saucepan to a boil.
2
Reduce the heat, cover, and leave to simmer for about 10 minutes, or until the vegetables are nearly tender.
3
Remove all of the meat from the cooked crabs.
4
Break off and reserve the claws; break the joints and remove the meat, using a fork or skewer.
5
Add the crabmeat to the pan of fish stock, together with the ginger, soy sauce, and star anise and bring to a boil.
6
Leave to simmer for about 10 minutes, or until the vegetables are tender and the crab is heated through.
7
Season the soup then ladle into a warmed soup tureen or individual serving bowls and garnish with crab claws.
8
Serve immediately.
44
kcal
Calories
9
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 carrot, 1 leek, 1 bay leaf, 3 3/4 cups fish stock, and more.
Yes, Crab And Ginger Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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